1, soybean oil: soybean oil is mainly linoleic acid, containing a small amount of α -linolenic acid, rich in vitamin E, and the yellowish color comes from a small amount of carotene. However, linolenic acid and linoleic acid are not heat-resistant, especially linolenic acid, which is easily oxidized after frying or repeated heating.
2. Peanut oil: The ratio of saturated fatty acid, unsaturated fatty acid and monounsaturated fatty acid in peanut oil is 3: 4: 3, and monounsaturated fatty acid in peanut oil is about half of that in tea seed oil. Peanut oil contains vitamin E, which is good in taste, heat-resistant and suitable for cooking.
3. Corn oil: Corn oil is extracted from the germ of high-oil corn, and the unsaturated fatty acid content reaches 86%, which is absolutely dominant. Linoleic acid content is the highest, and the proportion of fatty acids is similar to that of soybean oil. The advantage of corn oil is that the content of vitamin E is higher than that of common vegetable oil. However, this oil is not very heat-resistant, so it is suitable for food with short heating time.
4. Olive oil: Olive oil is the most famous oil, containing more than 80% unsaturated fatty acids, of which more than 70% are monounsaturated fatty acids. Eat oil containing monounsaturated fatty acids. Because olive oil has low polyunsaturated fatty acids content, better heat resistance than soybean oil and less oxidation risk, olive oil can be used for cold salad and stir-fry
5. Sesame oil: Sesame oil, also known as sesame oil, is fried with white sesame or black sesame. Sesame oil is one of the most primitive edible oils, and its natural ingredients are preserved in the oil. Sesame oil has a relatively balanced fatty acid ratio, which is similar to peanut oil. Sesame oil cannot be heated at high temperature, and can only be used for seasoning in cold salad or soup.
Refer to the above content: Baidu Encyclopedia-Soybean Oil
Baidu encyclopedia-olive oil